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Old 07-13-2006, 05:12 PM   #41
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Thanks, Breezy. I may have to get another one because two is just not a nice number. Oh, jeez, do I sound like Timeloyd now???!!
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Old 08-14-2006, 03:25 PM   #42
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I use a gas grill with a side-mounted smoker box. I use the smoker box to add flavor at least 75% of the time... usually with hickory or cherry wood.



My wife complains the grill blocks her view to the backyard, but I could never go back to a smaller grill again.

Russ
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Old 08-14-2006, 04:28 PM   #43
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only charcoal for me, but wood wood be fun (I make joke!)

I think name of my grill is webber
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Old 08-14-2006, 05:26 PM   #44
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Originally Posted by RPCookin
Should be stated that this is important primarily in a charcoal grill. With gas grills you can adjust the flame instead. I think an equally important feature in a gas grill is to have multiple burners so you can cook either directly or indirectly.
I control the heat on my Webble Kettle by adjusting the air vents. I always cook with the lid on and get superior result compared to cooking without the lid. This goes for everything from hot dogs and brats, to crown roast, hams, turkeys, etc.

I haven't found anything so far that the webber Kettle can't do well. Though I have to admit that jerky would be much easier with a different, cold smoke type set-up. I get around that by lightling just a few briquesttes and surounding them with soggy wood to creat the smoke. Also, by using cut wood disks, rather than chunks, I can shield foods from direct heat when required. I love my Webber.

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Old 08-15-2006, 11:26 AM   #45
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After cooking on the almost-dead cheapo this weekend, we decided to throw it away when the snow starts to fly (we still have the little smokey joe) and buy a new Weber in the spring. It is simply a better product. Like others have said, it is just a different method of cooking that I have to get used to again. By the way, our original, small, bright red Weber was given away when we burned through the kettle, and friends of ours turned it into a planter (we were moving back to Hawaii and wanted to offload anything that wasn't in good shape). For all I know it is still in the backyard of some strange Colonel's quarters in Fort Monroe, full of petunias.
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Old 08-15-2006, 11:33 AM   #46
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For all I know it is still in the backyard of some strange Colonel's quarters in Fort Monroe, full of petunias.
Would you like me to check? I am at Fort Monroe now! And its a beautiful day for a walk. I could take a picture tomorrow, didn't bring the camera today.
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Old 08-15-2006, 12:33 PM   #47
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Our charcoal grill just died on us. Found a big whole under it. We're saving up for a smoker/grill. For now, we have to settle for mesquite smoke flavoring.
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Old 08-16-2006, 12:34 AM   #48
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if you want to help save your charcoal grills, be sure to empty out all leftover ashes when they have cooled off, and make sure no water gets inside the grill.
water, when mixed with ash, creates lye (aka caustic soda). lye is a caustic alkaline substance that will eat away at your grill if left to sit there. it is also dangerous to people and pets, so it's best to keep them away while you are cleaning your grill.

as my old little league baseball coach used to say, "take care of your equipment, and your equipment will take care of you."
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Old 08-24-2006, 02:45 PM   #49
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I have a cast iron smoker and a large charcoal grill
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Old 10-11-2006, 05:16 AM   #50
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Brother. After saying that we found a grill at Wal-Mart (not a Weber) that we liked the looks of. I like the fact that you can raise or lower the coals, it has a warming rack, and a removal system for dead coals and ash. We assembled #@#**#@!@## it and initiated it this weekend with some kal-bi style ribs and some Hungarian paprika roast pork.
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